ugly duckling

Although this risotto isn’t the prettiest dish ever posted here; don’t let that turn you off, it is delicious. And no, there is no duck in it… but that’s a thought…

Porcini and Sage Risotto

1 ounce dried porcini mushrooms
4 cups water
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, peeled and diced
2 large garlic cloves, peeled and minced
6 large sage leaves, stacked and thinly sliced
1 cup arborio rice
1/2 cup dry red wine
1 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Additional grated Parmesan cheese

Rinse dried mushrooms briefly under cold running water to remove any dirt. Combine mushrooms and water in a large pot. Cover and simmer over low heat until mushrooms are tender, about 5 minutes. Using a slotted spoon, remove mushrooms from the newly created mushroom broth. Season broth with salt and pepper and set aside on a very low burner, covered. Coarsely chop mushrooms.

Melt butter with oil in a large saucepan over medium-high heat. Add onion and garlic and sauté until tender, about 8 minutes. Add mushrooms and sage and stir for 2 minutes. Mix in rice and continue stirring for 1 minute. Pour in the wine and simmer until liquid is absorbed about 3 minutes.

Add 1 ladle (about 1/2 cup) of warm mushroom broth to rice and cook, stirring constantly until broth is nearly absorbed. Continue adding a ladle of broth until all the broth is used and the rice is tender and very creamy about 20 minutes.

Stir in 1 cup Parmesan cheese. Season to taste with salt and pepper. Spoon the risotto into bowls and garnish with parsley. Serve, passing additional Parmesan separately.

Serves 6